Everyone wants to save time and energy in the kitchen. It’s particularly important when aching joints from arthritis tune preparing a mean into a monumental task. Here are some ideas for easy meals that take the strain off your hands and body, and at the same time deliver great taste as well as the nutrition you need to limit swelling from arthritis.
Frozen entrees are quick and easy, and that may sound appealing, but as we know they are notoriously high in sodium and low in fiber. There are good choices available if you know what to look for, you want dishes that have 800 mg of salt or less, a minimum of 15 grams of protein: and at least 4 grams of fiber. Supplement with fresh or frozen vegetables and a slice of whole grain bread.
Supermarkets abound with convenience foods that could be considered nearly a meal, just be sure to look for low sodium choices. These meal starters come up short on protein so you need to supplement them with fruits, vegetables, whole grains, and a dairy to make a balanced meal.
When arthritis makes cooking tough, enjoy a protein packed bean soup, such as lentil, black bean, or split pea. You could also pick up a pre-roasted chicken, a breakfast burrito, or sushi. You can also consider a liquid supplement, pair it with a piece or two of whole grain toast or a whole grain waffle and some fruit to round out their nutritional power for an arthritis friendly meal. Check the label to make sure the liquid meal contains a variety of vitamins and minerals.
Here’s a few ideas that are packed with great taste and good nutrition:
Berry Fluffy Pancakes
Serve with a glass of orange juice fortified with calcium and vitamin D
1 cup plain nonfat or low-fat yogurt
1 large egg
1 cup pancake mix
1 cup fresh blueberries or raspberries
In a bowl, combine yogurt and egg. Mix well. Add pancake mix and blend just to combine. Lightly oil or spray a nonstick pan or griddle. Ladle out 2 tablespoons batter for each pancake. Drop a few berries onto pancake. When edges are firm, turn pancakes and cook 1 minute more. Serve immediately. This will give you 3 pancakes, but you can make extra and freeze.
Jazz-y Oatmeal
Prepare a packet or two of regular instant oatmeal in the microwave according to directions, with milk or soy beverage. After cooking, stir in 1/2 cup applesauce and 1/4 cup raisins (more if using 2 packets) and pinch of cinnamon, if desired.
Confetti Cottage Cheese
Add 1/4 cup dried pre-chopped apricots; 2 tablespoons chopped walnuts; and 1 tablespoon ground flaxseed to 1 cup low-fat cottage cheese. Serve on top of a toasted Heart Healthy Cinnamon Raisin bagel from Sara Lee. One bagel supplies 48 grams of whole grain, the minimum amount experts recommend you get each day.
- Serves: 4; 2 kebabs (3 ounces chicken and 1/2 cup vegetables) and 1/2 cup brown rice per serving
Ingredients
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
2 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 16 cubes
16 whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed
1 medium green bell pepper, cut into 16 pieces
16 cherry tomatoes
Cooking spray
1/2 cup uncooked instant brown rice
1 cup fat-free, low-sodium chicken broth
1/4 cup dry-packed sun-dried tomatoes, cut into 1/4-inch squares
Cooking Instructions
In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes. Add the chicken, stirring to coat. Cover and refrigerate for at least 15 minutes. The chicken can marinate for up to 8 hours for even more flavor. Turn several times if marinating for more than 30 minutes.
Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the grill on medium high.
Drain the chicken and discard the marinade. Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers. Lightly spray all sides with cooking spray.
In a medium saucepan, bring the broth and tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let stand for about 5 minutes. Fluff with a fork.
Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.
Cook’s Tip
These grilled chicken-and-vegetable kebabs feature the flavors of sunny Tuscany—lemon, rosemary, garlic, and oregano. Serve them with brown rice studded with sun-dried tomatoes for a rustic and satisfying dinner.

- Nutritional Analysis
- Per serving
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